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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 45 notes) - hiding notes with no text | | | Tasted by Salute on 12/24/2017 & rated 92 points: Showing some brown-brick-red at edges. Past its prime for sure, but still very worthwhile. I'm sure a few years ago it would have warranted 94-95. (1473 views) | | | Tasted by buckeye76 on 9/25/2016 & rated 94 points: CHERRIES, BLACK CHERRIES, AND SOME EARTHINESS IN THE NOSE. PLUMS, BLACK CHERRIES, AND A TOUCH OF SPICE IN THE FLAVOR. MEDIUM TO LONG FINISH (1907 views) | | | Tasted by Wineson on 11/27/2015 & rated 92 points: Perhaps it needed more time to breathe. But, it was a little bitter on the finish (2371 views) | | | Tasted by Wineson on 11/27/2015 & rated 93 points: Smooth and rich in fruit. (2455 views) | | | Tasted by sawira on 11/22/2015 & rated 93 points: Side by side with an 05 Rouget Nuits St Georges. Showing some ambering at rim. Very forthcoming, bright pure ripe cherries, earthy nuances, and depth. Consistent on the palate. I thought this would fade quickly, but it didn't. Strongly consistent through the two and a half hour mark, without a hint of fade. Big, upfront, and delicious. I see what all the buzz is about. At the same time, I have to say I prefer the Rouget in its subdued, understated structure, and eventually forthcoming pure deep tarry, sappy fruit that carries an element of mystery and magic. (Don't know how to say it any other way.) The Marcassin is an elegant beauty, would easily wow in its upfront appeal during the first two hours, and is a sublime wine at its peak. Good for another 5-7 years, though no reason to defer gratification now. (2454 views) | | | Tasted by Kemo Sabe on 4/9/2015 & rated 94 points: Wow. Big Cali Pinot. 11 years in and this thing is humming. Needed about 45 minutes to open up and start getting complex but was fantastic once it did. Layers of flavors, richness and yet all in balance and loads of nuance. (2071 views) | | | Tasted by EmilyE on 2/28/2015: Starting to oxidize (1690 views) | | | Tasted by tinybubbles on 1/25/2015 & rated 89 points: Quite jammy even for Marcassin. Plum, dark cherry, blackberry, red currant and goji berry. My palate wanted something deeper or more savory to balance the wine. (1171 views) | | | Tasted by doctornoah on 9/10/2014 & rated 90 points: Not as crazy about this as others. Unmistakably new world. Moderately extracted but not overly complex. Meh , especially given the price and reputation. (1576 views) | | | Tasted by Amerique on 7/16/2014 & rated 92 points: Highly extracted dark fruit, very dense, earthy, sauvage, even slightly cedar flavors, excellent structure, mid-palate tasting, a bit disappointed, would have preferred greater roundness, full mouth experience with longer finish (1539 views) | | | Tasted by MJTed on 12/20/2013 & rated 95 points: Terrific, and unique pinot. Deep color and rich nose made me expecot to be bombarded with dark fruit. But the secondary notes of smoked game, mushroon and funky forest dominate up front. Plum and pomegranate emerge through the mid palata and long finish. I wish I had more than this single bottle because I think its still coming together. (1659 views) | | | Tasted by pjhr on 12/1/2013 & rated 92 points: Similar tasting notes to previous bottle. Not quite as ripe, but also not very complex. (1626 views) | | | Tasted by cadamson on 3/24/2013 & rated 85 points: Overripe, monolithic and sings only one note -- that being rich (over)ripe fruit. I do usually like Marcassin Pinot's, even though the style is not my favorite, but this one was plan and simply boring. So lush one can sleep right through it, with only a headache reminding you that you drank something the night before. (2299 views) | | | Tasted by pjhr on 1/1/2013 & rated 92 points: Similar tasting notes to previous bottle, but with the fruit heading to a bit overripe. (2105 views) | | | Tasted by Kemo Sabe on 12/14/2012 & rated 92 points: Good to very good bottle of wine. Much different vs the Marcassin vineyard. A little thinner and not as lush. Still, plenty of good red fruit, fantastic nose of maple, cherries, some black fruits. Solid all the way through to a strong finish. (2133 views) | | | Tasted by winejnky on 10/24/2012: One of the better wines tonight, big and full, but definitely becoming more balanced with time; strawberry, cherries, cola. (1921 views) | | | Tasted by winejnky on 7/13/2012 & rated 93 points: Strawberry, rhubarb and damson plum, blueberry, spice box; this is an impressive wine with a bold profile and extra long finish; as I said two years ago,not a typical Pinot, but excellent nonetheless; thankfully the alcohol has mellowed and is more integrated this time. 1 hour decant (2047 views) | | | Tasted by anonymoose12345 on 12/6/2011 & rated 90 points: Meh, average. (2424 views) | | | Tasted by dmatley on 12/5/2011 & rated 94 points: Bonham's Pre-Auction Wine Tasting (San Francisco, CA): Concentrated is not the word. This is like extract of pinot. First time through the concentration of fruit and sappiness was a little assaulting but did find myself revisiting and enjoying in a hedonistic way. Drinking great and seemed to get better and more complex as the night went along. Great finish. Not a food wine but wow what blockbuster new world pinot if you don't mind the style. (3099 views) | | | Tasted by cadamson on 8/21/2011 & rated 93 points: This was much better than 6 months ago. Red fruits, spice, earthy funk on the nose. (2461 views) | | | Tasted by spotfin on 2/14/2011 & rated 92 points: Great nose, full bodied, dark cherries, a bit too sweet/extracted to get a higher score. May be better with more bottle age and development of secondary flavors. (2875 views) | | | Tasted by cadamson on 2/6/2011 & rated 90 points: Single blind, this was surprisingly difficult to pick out. Dark, medium/full bodied. Very good fruit, focused, though could use a bit more 'other' stuff. Young and somewhat tight, the later sips were better than the initial. Nice, with upside, probably needed a bit more TLC in drinking it. (2732 views) | | | Tasted by Brsed on 11/13/2010 & rated 93 points: Drank at L20 so the wine was in competition with the food. Drank beside a 2001 1 er cru Burgundy so it was in interesting to compare and contrast. The first thing that struck me was the nose which contained an earth or forest floor element, not quite a brett smell but in no way a flaw. Definitely a new world wine but on the subtle and refined side. Plum and earth predominate the taste. (2928 views) | | | Tasted by pjhr on 10/2/2010 & rated 93 points: Ripe raspberry, dark cherry, and spice notes on the nose and palate with rich texture and tasty finish. (2991 views) | | | Tasted by winejnky on 7/23/2010 & rated 92 points: No notes, but remember it was a pretty high-toned pinot, showing somewhat agressive, almost candyish red fruit flavors, rhubarb even and a lush style, with some alcohol push on the finish. Certainly would not be recognized as pinot in Burgunday or even Oregon, definitely a CA style, which is OK by me, but not what I would want every night. (2910 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Kapon
Vintage Tastings, Hong Kong Diaries (10/4/2009)
(Marcassin Pinot Noir Three Sisters) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2009, Issue #36
(Marcassin Pinot Noir Three Sisters Vineyard Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2006, IWC Issue #126
(Marcassin Pinot Noir Three Sisters Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vintage Tastings and Burghound and Vinous. (manage subscription channels) |
| Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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